I know it seems like a lot of ingredients, and as we all know: recipes can be tweaked! I say you should play around with it if you don't have everything it calls for!
Preheat the oven to 350 degrees Fahrenheit.
Mix all of the dry ingredients in a big bowl.
Mix all of the wet ingredients in another bowl.
Combine the two bowls. Mix well.
Spread mix into a greased or nonstick 9"x13" casserole dish.
Bake for 30-45 minutes. Cut into bars when cooled.
These make EXCELLENT "energy" bars. I love gobbling them up in the morning when I need a burst of energy before work!

SO HOW'D IT GO?

These were great! Everyone in my family enjoyed them. Although there is certainly a lot of ingredients, they all come together really nicely and it is worth it to use them all. Unfortunately I kind of messed up putting in the egg replacer so they didn't hold together very well, but they were still very yummy.

Rarr I want to make these soo much, but soyogurt is very hard to come by.....and pudding is abundant...because I can make it...haha ;)

You can make soygurt fairly easily as well. The only fancy piece of equipment you need is a thermometer. You just have to start with a fresh container of the commercial stuff and keep your cultures healthy after that. You can also buy one of those bottles of acidophilus powder and keep it in the refrigerator, using a pinch or tsp as a starter. That option is expensive, but convenient and once you learn to keep a culture healthy, you should almost never need to use it. Bring a pot of soymilk (sweetened or unsweetened, your call) to about 200 degrees F. It's better if you don't let it boil but shouldn't be the end of the world should it do so. Put a lid on it and let cool to about 120-130 F. Stir the starter culture in its container, then pour around in the pot, but don't stir the pot. Put the pot in a warm place, insulate with towels, or do whatever you feel will keep it close to 110-120 F. 5-8 hours later you should have thick, gloppy soygurt. Immediately set some aside in a sealed jar in the refrigerator for the next batch, and make the next batch within a week or two. It takes some practice and error, but isn't that hard once you get a feel for it. There are also yogurt making machines, but all they really do is keep things the right temperature.

It's not much work - mostly just time, and it scales nicely. Making 20 quarts isn't much harder than just making it at all.